INGREDIENTS
The Soup
- ▢1 tbsp evoo
- ▢1 onion diced
- ▢1 aubergine
- ▢2 red peppers
- ▢450 g medium firm tofu
- ▢150 ml plant-based milk
- ▢1 tsp sea salt
- ▢1/2 tsp red chili flakes
The Toppings
- ▢red chili flakes
- ▢1 tbsp parsley chopped
- ▢2-3 tbsp vegan parmesan
- ▢250 g cremini mushrooms
- ▢2 tbsp salted vegan butter @love.legrand
- ▢2 slices sourdough torn into bite sized chunks
- ▢salt + pepper to taste
